Creamy Chicken Risotto

Ingredients

• 5 oz (140 g) chicken breast
• 1 tsp (5 ml) extra-virgin olive oil
• 1/4 (28 g) onion
• 1 garlic clove
• 1/3 cup (65 g) arborio rice
• 2 1/2 tbsp (38 ml) dry white wine
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 2 tbsp (13 g) Parmesan, grated
• 1 1/4 tbsp (5 g) parsley, chopped
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. In a wide pan, brown the chicken, cut in bite-size pieces, in the oil over medium-high heat 3 minutes and lift it out. Soften the onion in the same pan for 4 minutes, adding the garlic for the last one.
2. Add the rice and stir a minute, until glassy at the edge, pour in the wine and let it disappear. Then add the hot broth a ladle at a time, stirring, for about 18 minutes, until the rice is tender with a slight bite.
3. Return the chicken for the last 5 minutes, to 165°F (74°C). Off the heat, beat in the yogurt and Parmesan hard. Taste and salt if needed, and add the parsley at the table.